Pooter's Wine Cake

4.8
(19)

A moist and easy cake that is better next day, if it last that long.

2
Prep Time:
5 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hrs
Servings:
16
Yield:
1 to 10 - inch bundt pan

Ingredients

  • 1 (18.25 ounce) package yellow cake mix

  • 1 (5 ounce) package instant vanilla pudding mix

  • 1 pinch ground nutmeg

  • cup water

  • ¾ cup vegetable oil

  • 4 eggs

  • ¾ cup sherry

  • confectioners' sugar for dusting

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, stir together cake mix, pudding mix and nutmeg. Make a well in the center and pour in water, oil, eggs and sherry. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a serving plate and cool completely. Sprinkle top with confectioners' sugar.

Nutrition Facts (per serving)

291 Calories
15g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 291
% Daily Value *
Total Fat 15g 20%
Saturated Fat 3g 13%
Cholesterol 47mg 16%
Sodium 423mg 18%
Total Carbohydrate 35g 13%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 3g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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